Recipe courtesy of Mexican Made Easy by Marcela Valladolid, published by Clarkson Potter
|2 tablespoons vegetable oil||1 1/2 cups chicken broth, preferably organic|
|1 small white onion, chopped||Salt and freshly ground black pepper|
|2 cloves garlic, roughly chopped||4 pounds chicken, backbone removed, flattened slightly|
|10 dried guajillo chiles, stemmed, seeded, and cut into 2-inch pieces|
Preheat the oven to 375°F.
Heat the oil in a heavy medium saucepan over medium heat. Add the onion and cook until translucent, about
5 minutes. Add the garlic and cook for 1 minute. Add the chiles and cook until darkened on both sides, about 1 minute.
Pour in the broth and bring to a boil. Cook until the chiles are soft, about 5 minutes. Transfer to a blender and puree until smooth. Season with salt and pepper.
Heat a large ovenproof grill pan over medium-high heat. Meanwhile, rub half of the adobo mixture all over the chicken. Sear the chicken, breast side down, until grill marks appear, about 6 minutes. Turn the chicken breast side up and transfer to the oven. Roast the chicken, basting with the remaining adobo sauce every 20 minutes, until an instant-read thermometer inserted registers an inner temperature of 180°F, about 40 minutes.
Flattening the chicken allows you to mark it on the grill (love getting one of those charred pieces of skin!) and also shortens the cooking time. Smear the chicken with the adobo while you cook it and make sure to use all of it up. Serve with warm corn tortillas and slices of queso fresco for some stellar tacos.
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